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Lemon Blueberry Bread

This Lemon Blueberry Bread is a delightful treat, combining the zesty freshness of lemon with the natural sweetness of blueberries. The bread is tender and moist, with a soft crumb, and the optional lemon glaze adds a tangy sweetness that’s sure to make every slice irresistible. Perfect for breakfast, a snack, or dessert!
Course Breakfast, Dessert
Cuisine American
Keyword Blueberry Bread, Lemon Blueberry Bread, Lemon Bread
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 slices

Ingredients

  • For the Bread:
  • 1-1/2 cups + 1 tbsp all-purpose flour divided
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup plain Greek yogurt or sour cream
  • 1 cup granulated sugar
  • 1/2 cup oil or softened butter
  • 3 large eggs
  • 1 tsp lemon zest from 1 lemon
  • 1/2 tsp vanilla extract
  • 1 heaping cup of blueberries fresh/frozen
  • For the Glaze Opt:
  • 1 cup powdered sugar
  • 3-4 tbsp fresh lemon juice

Instructions

  • Preheat your oven to 350°F (175°C). Grease the bottom and sides of a 9×5-inch loaf pan.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl, beat together the sugar and oil (or softened butter) until well combined. Then add yogurt, eggs, lemon zest, and vanilla.
  • Slowly pour the dry ingredients into the wet ingredients, stirring just until combined.
  • In a separate bowl, mix the blueberries with 1 tablespoon of flour, then gently fold them into the batter. (Save a few blueberries to place on top of the loaf before baking).
  • Pour the batter into the prepared loaf pan and bake for 55 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
  • Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • High Altitude Adjustment: Add 2 tbsp of extra flour to the recipe.
  • Freezing: Once the bread has cooled completely, wrap it in plastic wrap and place it in a freezer-safe container or bag. It could be frozen for up to 3 months. To thaw, leave it in the refrigerator overnight or at room temperature.
  • Lemon Blueberry Muffins: Follow the recipe as written below, then pour the batter into muffin tins, filling them about 2/3 full. Bake at 350°F for approximately 20-25 minutes.
  • Fruit Variation: Instead of blueberries, you can use raspberries, blackberries, cranberries, or diced strawberries.